Tour of M/Y IRENE with Captain Konstantinos Papamakarios in Poros 2025.
In addition to being a luxury yacht, IRENE is an economical option, with a cruising speed of 20 knots and a fuel consumption of 350 liters per hour. – You can see a lot in a one-week charter.
The back wall opens out to create a nice open feel. The Captain describes it as a mobile beach house.
IRENE Yacht Description
The 69’5” (21.16m) yacht IRENE is an excellently-maintained classic Ferretti yacht with elegant design and a child-friendly, light-filled interior. It’s the ideal yachting platform for families and groups of friends, as well as couples looking for romantic charters. IRENE sleeps eight guests in four cabins, with further accommodation for a crew of four, meaning the 1:2 guest-to-crew ratio guarantees impeccable onboard service.
Advertised by DMA Yachting, the majestic charter yacht IRENE is a 69 ft motor yacht. The most appealing features of IRENE are her elegant profile and fantastic layout. IRENE spends the summer and winter season in Greece. She was completed by recognized shipbuilder Ferretti in 1999. An elegant refit was completed in 2024. The expansive yacht layout features 4 cozy cabins and easily accommodates a group of 8 guests.
IRENE is classified as a superyacht. The key part of the yacht, generously sized aft deck, leads to the the heart of the yacht - the main saloon. The main saloon is a well-design space that is well-equipped to shield from the elements in comfort and enjoyment and boasts a number of entertainment options. 4 elegant cabins are thoughtfully spread out to allow for comfortable access and private setting.
The motor yacht features Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day) engines .
Accommodation
One Master queen bedded cabin with en-suite bathroomOne VIP queen bedded with en-suite bathroom
One Twin bedded cabin with en-suite bathroom
One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)
What is the cabin arrangement of IRENE?
- 2 Double cabins
- 2 Twin cabins
IRENE
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Weekly price: €20,500 - €24,900
Low Season | High Season
- Length: 69'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Ferretti
- Consumption: 350 Litres/Hr
- Cruising Speed: 20 knots
- Max. Speed: 25 knots
- Built Year: 1999
- Refit: 2024
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like IRENE, the expected APA is 25% to 40% of the charter price (€5,125 - €8,200), making the charter cost €25,625 to €28,700. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
IRENE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 41,000EUR to 49,800EUR | 8,200EUR to 14,940EUR | 4,920EUR to 5,976EUR | 54,120EUR to 70,716EUR | Discounts outside the main season are common. | |
| 7 day charter | 20,500EUR to 24,900EUR | 4,100EUR to 7,470EUR | 2,460EUR to 2,988EUR | 27,060EUR to 35,358EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,250EUR to 12,450EUR | 2,050EUR to 3,735EUR | 1,230EUR to 1,494EUR | 13,530EUR to 17,679EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,500EUR / 6 * 3 days = 10,250EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR20,500
High season rate: EUR24,900
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | Description |
|---|---|
| Tender | 1 x LOMAC 4.00m tender with YAMAHA 60HP 2-stroke |
| Kayak | 1 x kayak |
| Canoes | Canoes available |
| Inflatable paddle boards | 2 x inflatable paddle boards |
| Paddleboards | 2 x paddleboards |
| Aquamarine Bluedrive S Power fin SUP motor | 1 x Aquamarine Bluedrive S power fin motor to assist SUP propulsion |
| Single tube | 1 x single towable tube |
| Double tube / U-tubes | 2 x towable U-tubes including 1 double tube |
| Towables | Towable inflatables available |
| Water-skis | 1 x pair adult waterskis |
| Water-skis | 1 x pair children waterskis |
| Water-skis | 2 x pairs waterskis |
| Wakeboard | 1 x wakeboard |
| Seabob F5 | 1 x Seabob F5 for powered surface and shallow underwater rides |
| 2 Person F5 Seabob | 1 x F5 Seabob noted as 2-person use |
| Seabob | Seabob available |
| Snorkelling equipment | Snorkelling equipment available for multiple guests |
| Snorkeling gear | Snorkeling gear available |
| Fishing equipment | Fishing equipment available |
Crew
Captain: Konstantinos Papamakarios
- Yachtmaster Offshore Diploma, Royal Yachting Association.
- Over 20 years’ experience across multiple motor yachts (Princess 65, Possilipo 95, Ferretti 800, Pershing 62).
- Holds Speedboat License and Marketing Management degree (Deree College).
- Languages: Greek, English.
- Diploma in Culinary Arts, Higher School of Tourism Professions of Anavyssos.
- 25+ years’ experience in luxury hotels, restaurants, yachts, TV shows, and as Culinary Arts Instructor.
- Specialized training in Argentinian cuisine; expertise in Mediterranean, Argentinian, Mexican, and German cuisines.
- Languages: Greek, English, German; Member of Chef Club Athens.
- Started yachting career in 2010, following prior professional experience in the culinary field.
- Service background on multiple motor yachts: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH.
- Languages: Greek, English, Russian, Romanian.
- Strong hospitality and guest-service focus, experienced with high-profile yacht programs.
- Trained at Maritime Training Center of the Philippines with STCW Basic Safety, Personal Survival Techniques, Fire Prevention & Fire Fighting, First Aid, and Personal Safety & Responsibility.
- Professional deckhand experience on M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR.
- Skilled in guest-facing deck operations and watersports assistance.
- Languages: English, Greek, Filipino.
Menu
Breakfast
American Breakfast:
Pancakes & Waffles with various toppings,
Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs
Croissants, Muffins, Bagels with Cream Cheese and Herbs,
Avocado Toast, Monte Cristo Sandwich,
Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,
Variety of Cold Cuts
Greek Traditional Breakfast:
Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce
Bougatsa Thessalonikis with Cinnamon and Powdered Sugar
Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,
Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce
Low-Calorie Breakfast:
Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,
Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich
DAY 1
Lunch
Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs
Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette
French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce
Apple Crumble Tart with Berry Coulis
Dinner
Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad
Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette
Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini
Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney
DAY 2
Lunch
Sautéed Scampi with Green Pea Velouté & Lemon Foam
Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing
Risotto with Saffron & Shrimp
Lemon Tart
Dinner
Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile
Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans
Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots
Basil Panna Cotta with Strawberry Gel and Crispy Almonds
DAY 3
Lunch
Caramelized Foie Gras with Fig Marmalade and Brioche Crust
Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing
Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée
Salted Caramel Tiramisu
Dinner
Vitello Tonnato
Caesar Salad
Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini
Pomegranate Sorbet with Champagne Foam and Gold Leaves
DAY 4
Lunch
Scallops with Cauliflower Purée and Truffle Oil
Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime
Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam
Crème Brûlée with Strawberries
Dinner
Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel
Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette
Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear
Dessert: Profiteroles
DAY 5
Lunch
Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime
Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing
Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables
Deconstructed Ekmek Kataifi
Dinner
Sweet Potato Soup with Coconut Foam and Chorizo Crumble
Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce
Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)
Chocolate Tart with Maldon Salt and Caramel Semifreddo
DAY 6
Lunch
Fish and Scampi Vegetable Soup
Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
Peking Duck with Potato Fondant
Mille-feuille with Vanilla Cream and Forest Fruits
Dinner
Crab Cake with Truffle Aioli
Cobb Salad (USA Style)
Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
American Cheesecake
DAY 7
Lunch
Fish and Scampi Vegetable Soup
Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
Peking Duck with Potato Fondant
Millefeuille with Vanilla Cream and Forest Fruits
Dinner
Crab Cake with Truffle Aioli
Cobb Salad (USA Style)
Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
American Cheesecake
